What'sNew

Bibimbap (Korean Mixed Rice)

Bibimbap Recipe

There are many types of toppings used for bibimbap not used in this recipe such as cucumber, daikon, gosari (brackern ferm stems) and sliced beef; feel free to adapt the recipe according to what you can find.

(E) Beef

Seasonings (e)

Directions

To make sunny side up eggs, heat and grease a cooking pan. Crack two eggs into the pan, taking care not to break the yolk. Cook until the yolk is just set, about 1-2 minutes. Set aside.

To make bibimbap sauce, whisk to combine (A) in a small bowl. Set aside.

To make seasoned spinach, bring a pot of water with 1 tsp salt added to a boil. Blanch spinach for 30 seconds and plunge the cooked spinach in an ice water bath until cooled. Squeeze out excess liquids from the spinach. In a bowl, add prepared spinach and seasonings (b). Mix well and season to taste. Set aside.

To make soya bean sprouts salad, bring a pot of water with 1 tsp salt added to a boil. Blanch bean sprouts for 1 minute and plunge the cooked sprouts in cold water until cooled. In a bowl, add prepared bean sprouts and seasonings (c). Mix well and season to taste. Set aside.

Heat pan with 1 tsp oil. Add zucchini and stir fry until cooked, about 2-3 minutes. Season with salt and pepper. Set aside the zucchini. Cook carrot using the same method (3 minutes), followed by mushrooms (3 minutes). Set aside.

Marinade beef with seasonings (e) for 10 minutes. Heat pan with 1 tsp oil and stir fry the beef until just cooked, about 2 minutes.

To serve, divide rice to two serving bowls. Divide and top each bowl with cooked egg, sauce, spinach, soya bean sprouts, zucchini, carrots, mushrooms and beef, arranging them in a nice platter. Garnish with pine nuts.